INGREDIENTS

4 thin, boneless, skinless chicken breasts

1 teaspoon seasoned salt (such as Lawry’s)

2 tablespoons olive oil

1/4 cup all-purpose flour

4 tablespoons unsalted butter

1/2 cup chopped pecans

3 cloves garlic, minced

1/3 cup chicken broth

1/4 cup honey

1/2 teaspoon salt

1/4 teaspoon pepper

PREPARATION

Prep Time: 10 mins

Cook Time: 25 mins

Servings: 4

Place chicken between two pieces of plastic wrap and pound to about 1/2-inch thickness. Season both sides of the chicken with seasoned salt. Set aside. Heat olive oil in a large, heavy skillet over medium heat.

Lightly dredge the chicken in flour. Add chicken to the hot skillet. The chicken should sizzle. If not, allow oil to heat a little longer. 

Sear chicken 4 to 5 minutes on each side or until golden brown and cooked through. Remove chicken from skillet and set on a wire rack. Cover with foil.

Add butter to the skillet and allow it to melt. Add pecans and cook, stirring frequently, about 3 minutes or until the pecans are fragrant. The butter will foam up.

Add garlic and cook, stirring constantly, 1 minute. Add chicken broth and stir, scraping the bottom of the skillet to get the flavorful browned bits off the bottom.

Reduce heat to a simmer and add honey, salt and pepper. Cook, stirring frequently, until the mixture thickens — about 5 minutes. Serve chicken with sauce spooned on top.